Farro Bowl With Pomegranate Vinaigrette


This gorgeous recipe completely reimagines dinner as a hearty, jewel-toned grain bowl, that happens to be vegetarian. Farro’s earthy, nutty notes are perfect alongside the caramelized sweet potato, crisp fennel, and salty feta. As is, these ingredients are a winning combination, but it’s the pomegranate vinaigrette that takes everything to the next level. First, you’ll cook sliced shallots until soft, then reduce fresh pomegranate juice until syrupy. Punched up with some vinegar and Dijon, the dressing becomes modern and sophisticated. While this recipe makes a hearty vegetarian meal, it would also taste great as a side salad alongside roast chicken or grilled salmon.

Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
45 mins
4 serves


  • 1 ½ cups farro

  • 6 tablespoons olive oil, divided

  • 1 large sweet potato, peeled and cut into ¾-in. chunks

  • 1 teaspoon kosher salt, divided

  • 1 large shallot, finely chopped (about ¼ cup)

  • 1 cup pomegranate juice

  • 1 tablespoon red wine vinegar

  • 2 teaspoons Dijon mustard

  • ¼ teaspoon freshly ground black pepper

  • 2 cups baby spinach

  • 1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving

  • ½ cup crumbled feta cheese (about 2 oz.)


  1. Bring a large pot of water to a boil over high. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 minutes. Drain and place in a large bowl.

  2. While farro cooks, heat 1 tablespoon oil in a large skillet over medium. Add sweet potato, ¼ cup water, and ¼ teaspoon salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10 to 12 minutes. Transfer to bowl with farro.

  3. Heat 1 tablespoon oil in same skillet over medium. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add pomegranate juice; cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Whisk in vinegar, mustard, pepper, and remaining ¾ teaspoon salt. Remove from heat and gradually whisk remaining ¼ cup oil into dressing.

  4. Add ¾ cup dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

Nutrition Facts (per serving)

569 Calories
24g Fat
78g Carbs
14g Protein
Nutrition Facts
Calories 569
% Daily Value *
Total Fat 24g 31%
Cholesterol 13mg 4%
Sodium 816mg 35%
Total Carbohydrate 78g 28%
Total Sugars 15g
Protein 14g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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